Easy and Delicious Pumpkin Mousse - cold Heavy Cream

Method

• Place the heavy cream into the bowl of a stand mixer fitted with the whisk.
• Whisk until medium peaks are formed, 1 to 2 minutes.
• In a separate bowl whisk together the pumpkin puree and milk.
• Add the pudding mix and vanilla and whisk to combine.
• Fold in the whipped cream and thoroughly combine.
• Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins.
• Place in the refrigerator for at least 1 hour and up to 4 before serving.
• Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving.
• Line a half sheet pan with parchment and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast iron skillet and set over medium heat.
• Toast, stirring frequently, for 4 to 5 minutes until they just start to brown.
• Add the butter and stir until it melts.
• Add the spice mixture and stir to combine.
• Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
• Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula.
• Allow the nuts to cool completely before transferring to an airtight container for storage.
• Yield: 1 pound pecans